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doo doo brown
Northern English Brown Ale • Extract • 5.25 gal
July 1
July 1, 2009 pm 09:18pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.25 gal)
- .50 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .50 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 7.0 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 2.0 oz
Willamette - 5.0 AA% whole; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: C - Northern English Brown Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.013 | |
| Color: | 20.4 SRM | 12 - 22 | |
| Alcohol: | 5.1% ABV | 4.2% - 5.4% | |
| Bitterness: | 37.6 IBU | 20 - 30 | |
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